How to cook with wild herbs
What's the story
African cuisine is a colorful tapestry of flavors, often spiced with wild herbs. These herbs not only add a unique taste but also contribute to the nutritional value of the dishes. From savory stews to refreshing salads, wild herbs are an integral part of elevating traditional recipes across the continent. Here are five mouth-watering African dishes that highlight the rich culinary heritage and innovative use of wild herbs.
Dish 1
Jollof rice with scent leaf
Jollof rice is a popular West African dish, famous for its rich tomato base and aromatic spices. However, it's the addition of scent leaf, a wild herb from Africa, that gives this version its distinctive flavor. Scent leaf brings an earthy aroma and elevates the taste profile of the dish. This herb is also known for its health benefits, including aiding digestion and boosting immunity.
Dish 2
Ugali with moringa leaves
Ugali, a common staple food in several East African countries, is generally prepared using maize flour. But when you add moringa leaves to this basic dish, it becomes a nutrient-rich meal. Moringa leaves are loaded with vitamins and minerals, making them a great addition to ugali. The subtly bitter taste of moringa goes perfectly with the mild taste of ugali, making a balanced wholesome dish.
Dish 3
Couscous salad with wild rocket
One of the most versatile North African dishes, couscous salad can be made with whatever you have on hand. The addition of wild rocket adds peppery notes that make this salad even fresher. Wild rocket grows abundantly in some regions and yields nutrients like vitamin C and calcium. This herb goes well with the rest of the salad ingredients like tomatoes, cucumbers, and olives.
Dish 4
Peanut stew with bitterleaf
Peanut stew is a wholesome West African dish commonly relished as comfort food. Adding bitterleaf to this stew deepens its flavor profile while providing a plethora of health benefits. Bitterleaf has been historically used for its therapeutic benefits such as aiding digestion, reducing inflammation, etc. Its bitter taste balances the richness of peanuts in this delectable stew.
Dish 5
Injera topped with fenugreek greens
Injera is an Ethiopian flatbread made from teff flour and acts as both plate and utensil for various toppings/stews served on it. Meals across Ethiopia/Eritrea regions (and now elsewhere) typically consist of injera with toppings, which provide additional layers of complexity through their nutty undertones, complementing the sourness of injera perfectly.